This farm’s 20 year journey as a CSA has been a member supported, community inspired experience. CSA stands for Community Supported Agriculture and that is what this farm has been for 20 years, thanks to all of you, our members. The 1995 season was packed with friends who wanted to support this crazy idea Barb and David had when they picked up and moved their family from the cozy confines of their east side neighborhood out to the Town of Vermont to that rather rickety farm to start growing vegetables. But we had a plan, a solid one. CSA was not known by many 20 years ago, but we knew it was a great way to connect people with their food. We’ve put ‘all our vegetables in one basket’ so to speak and have focused all of our time and energy to our CSA, not marketing at the farmer’s market or to stores or restaurants. We wanted to be the best CSA we could be and give all of our attention and vegetables to our members. This goal has been realized and the Madison community spoke out when the Isthmus pole voted our farm “Madison’s Favorite CSA” for both years that CSA was a category. We are entering our 20th season with fields full of vegetables and can’t wait to deliver them to you! Thanks for your support. Enjoy the food and the connection you make with the farmers who grow it and the land where it is grown. Hope to see you out here at one of our events.

Barb and David Perkins, your farmers

A glimpse of this week’s activities:

Rhubarb harvest

Rhubarb harvest

Radish harvest

Radish harvest

Bagging spinach in the packing shed

Bagging spinach in the packing shed

 

Simple & Seasonal

Weekly Recipes Written by the Farm Cook

It’s salad season! Homemade dressings are fast and easy. Here are recipes for 3 olive oil based, vinaigrette salad dressings.

For each dressing combine all ingredients into a pint sized mason jar or other container. Whisk thoroughly with a fork. And just like that you have made your own tasty dressing!

 

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Honey Dijon Vinaigrette

2/3 cup extra virgin olive oil

1/3 cup apple cider vinegar

2 tablespoons Dijon mustard

1 tablespoon honey

salt and pepper to taste (I use 1/4 teaspoon each)

 

Balsamic Vinaigrette

1 cup extra virgin olive oil

4 tablespoons balsamic vinegar

2 teaspoons Dijon mustard

salt and pepper to taste (I use 1/4 teaspoon each)

 

Toasted Sesame Vinaigrette

2/3 cup extra virgin olive oil

1/3 cup toasted sesame oil

1/3 cup rice wine vinegar

2 teaspoons soy sauce or tamari

2 teaspoons honey

Optional: 1 tablespoon toasted sesame seeds

 

Farm Cook, Becky Perkins is a Certified Health Coach, visit her blog at

www.therealfoodmama.com